Squash Enchiladas with Spicy Peanut Sauce
Filling:
1 small butternut squash (about 1 pound)
1 medium carrot, peeled, quartered and sliced
¼ pound fresh mushrooms, diced (about 1¼ cups)
½ cup diced onion
2 tablespoons vegetable oil
½ cup diced jicama
1 small Granny Smith apple, peeled and diced
¼ cup shelled sunflower seeds, chopped
1 tablespoon white vinegar
½ teaspoon salt
2 tablespoons chopped fresh cilantro
Spicy peanut sauce:
2 cups water
1 tablespoon vegetable-flavored instant bouillon
½ teaspoon salt
½ teaspoon ground cumin
½ teaspoon minced garlic (½ clove)
2 canned chipotle chilies, chopped (see note)
3 tablespoons New Mexican chili powder (see note)
1 tablespoon vegetable oil
½ teaspoon dried oregano
1 tablespoon minced onion
1 tablespoon all-purpose flour
¾ cup creamy peanut butter
Vegetable oil for softening tortillas
8 to 10 corn tortillas
1 cup grated cheddar cheese (4 ounces)
1 cup grated Monterey jack cheese (4 ounces)
To make filling: Preheat oven to 400°.
Cut the butternut squash in half and scoop out seeds. Place cut side down on a baking pan with a small amount of water; bake about 1 hour, or until tender. (Or microwave 6 minutes, turning once, or until tender.)
When cool enough to handle, scoop cooked squash out of shell and set aside.
In a large skillet, saute carrot, mushrooms and onion in the oil until the carrot is tender-crisp. Add the cooked squash, jicama, apple, sunflower seeds, vinegar, salt and cilantro; mix well and set aside while preparing sauce.
To make sauce: In a medium saucepan, combine water, vegetable bouillon, salt, cumin, garlic, chilies and chili powder. Bring to a boil.
Meanwhile, in a small saute pan, heat oil over low heat. Add oregano and onion; saute until onion is soft. Add flour and cook, stirring, for 1 minute.
Stir the onion mixture into the chile mixture. Bring to a boil and cook about 2 minutes; remove from heat and strain. Add peanut butter and stir until well-combined; set aside.
To assemble: Heat a small amount of oil in a shallow skillet. Dip each tortilla in the oil for a few seconds to soften. Lay softened tortillas on paper towels to drain.
Place a spoonful of squash mixture down the center of each tortilla. Roll up and place seam side down in a lightly oiled 9-by-13-inch baking pan. Pour peanut sauce over the rolled tortillas and sprinkle with cheddar and jack cheeses.
Bake at 350° for 15 to 20 minutes, or until cheese is melted and enchiladas are hot in the center.
Note: Chipotle chilies are available in specialty stores and some supermarkets. New Mexican chili powder is available in the Hispanic foods section of most supermarkets.
Submitted by sooz
Source: Oregonlive.com
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